Venison....

[KBChicks]

DH harvested 2 on the 29th of Nov.

He has 4 more tags in different areas in the state (including our back yard where there's a 10 point just waiting to hang on our wall)

 

[RAREROO]

Quote:
Dang she is so much bigger than the white tails we have down south here, I am in South Ga, and ours have a more red color than that, but not as big as that one.

 

[booker81]

I have a blog of cutting up a deer:

http://ramblingredneckmom.blogspot.com/2010/07/how-to-butcher-deer-graphic-pics-duh.html

I was going to go through deboning and packing, but I've not gotten around to it....

 

[maizey]

im gonna sit down after church and look at those "how to" processing steps. we took ours to the processor this time but I really like the idea of our own hands taking care of our own food. We are in alabama, so I guess ours is one of the small ones.. little over 100 pounds. Not sure how much meat that will give us but im happy for every bit of it.

BruntyFarms- all that work is exactly what we need back in our lives! Thats why america has such an obesity problem.. we don't have to WORK for our food anymore. Its handed to us through our car windows while we sit on our coushy rear ends!

 

[ShadyHoller]

The biggest deer I've ever seen on our property ... is now the first deer I've ever missed. He was 4 x 5 (that's a big rack for a blacktail.) I don't know what happend... I had a good, stable rest, and it was a quarter-and-away shot... and he flinched at the sound of the shot, and then casually walked up the field. I didn't take a second shot, because the angle was getting too close to shooting down the valley toward the neighbors, so I just had to watch him go, with my heart pounding.

I do have a little one in the freezer, and my second tag is open through January, so I'm still hopeful.

 

[7L Farm]

I got a spike & a coyote during Thanks-giving weekend. I hunt on the farm & its cold with no wind blowing this morning.So I'm gonna go check it out right now!! Later

 

[Jared77]

I got a big spike opening day. Seen a few others but they were running hard and never presented a decent shot. Out of 5 hunters we've taken 5 deer. My wife still has us all beat with her monster 11pt though.

We process all our own. You will be amazed if you want to put the work into it. We leave no meat on the bones we cut everything. Neck, rib meat, etc all goes into burger. Just cutting the rib meat alone is at least 1 or 2 more burgers depending on the size of the deer. Ive done the processor thing too and its really night and day with what you get back when you do your own vs sending it out.

There is an article in the November issue of Field and Stream (Its the deer hunting issue) about how to wet age venison. For those of you in a warm climate without the ability/space to age deer. Worth looking into.

 

[jaj121159]

Quote:
You take that "modern rifle" thing seriously!

 

[Brunty_Farms]

That's awesome though... That kid looks so proud...


On the aging how long do you let it hang for? I"m curious because I'm going to try 10 days if the weather stays right. It's cool but not cool enough to freeze. Plus this doe has a lot of fat on the outside so it will keep the outer layer of meat from getting dried out. I usually just let it hang over night and then cut it up, but this time I'm going to let it age for at least a week.

Curious to hear what others do.

 

[Dogfish]

Quote:
You take that "modern rifle" thing seriously!

We built that rifle together, chambered in 6.8 SPC (a short .270 cal about as powerful as a .30-30). The Eotech help when hunting in brush, very quick target acquisition. Yeah, I guess it looks a little more modern than Gramp's old Winchester .30-30.